HOMEBREW Digest #5709 Wed 21 July 2010

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  Lager ferment in warmer climates ("Steve Johnson")
  Re: Lager ferment in warmer climes (Calvin Perilloux)

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---------------------------------------------------------------------- Date: Wed, 21 Jul 2010 07:46:09 -0500 From: "Steve Johnson" <sjohnson3 at comcast.net> Subject: Lager ferment in warmer climates Stencil gives some good suggestions on some ways of dealing with trying to ferment a lager style beer in the upper range of ale fermentation temperatures. I would suggest that you forego using the lager yeast at all in this recipe unless you can wait until things cool off and can guarantee fermenting in the 50 F range. Otherwise, you are going to get a beer that has some pretty strong off flavors in the finished product if you use that yeast strain that came with the kit and ferment in those warm temperatures. I am not a yeast expert, but suspect you would get some acetylaldehyde (green apple) and probably some stronger esters or acetone-like flavors. Not what you want in a drinkable beer. An alternative would be to use a standard ale yeast strain, either liquid or dried, and once it is done, set it aside for a while to give it a long secondary conditioning. I suspect you'll have fewer problematic yeast related flavors and will end up with an ale that has some maltiness. Not necessarily a fest beer, but hopefully a decent amber ale. But, your best bet is to wait until the weather gets cooler and try to make it in the fall for a very festive holiday lager. I have made my best lagers in the winter when I haven't had to worry too much about keeping my fermentation area cool enough. Steve Johnson Music City Brewers Nashville, TN Return to table of contents
Date: Wed, 21 Jul 2010 11:29:12 -0700 (PDT) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Re: Lager ferment in warmer climes If you're hard pressed for a fermentation fridge, you might consider building Ken Schwartz's (Son of) Fermentation Chiller or a similar type thing. Google search on that. I've got one that I've used when I run out of space in my other fridges. The floor space it requires is 16" by 29". A styrofoam box like that and ice that's changed every day can get your temperatures down where you need them for lagers. Otherwise, especially with lager yeast, you'll have a flavor disaster if you get up to 80 F. Advice to find a different yeast that tolerates high temperatures better is good advice. Whether you can find a lagery type yeast that actually is OK that warm is another matter. (Neutral ale yeast might seem better but won't have the sulfur/lager notes you expect in that style.) Calvin Perilloux Middletown, Maryland, USA Return to table of contents
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